INFECTION? RUBBER TASTE/SMELL!!? (Landlord)

[trucker5774]

I think your spot on about the fermentation temperature. IMO anything above 22c using the usual dried yeasts i find i get this smell/taste that you are describing. It does fade in time (probably because the yeast is falling out of suspension the longer it is left.) I let a batch of beer climb up to 28c once and the smell/taste was potent which is why i can spot even slight traces of a high fermentation in beers now.

I have done another brew since my first post on this subject. (another planned this week....I want a good one)

I was convinced that temperature during fermentation was the key to the rubber/bandaid taste...........not sure now. The recipe was similar in both grain and hops. The temperature may have varied a little, but not to extremes. I used S 04 in this brew. The beer is still young (about 2 weeks) I had a sample out or curiosity...........I'm still getting the rubber thing, but to a lesser degree

Am I missing something.........water treatment, boil time, mash time/temperature, bad ingredients, wrong trousers......HELP!!

[mysterio]

Did you monitor the fermentation temperature ? What was it at, and was it the ambient temperature or the temperature of the fermenting beer ?

Only other thing I can think of is if you're using water from the garden hose

[trucker5774]

Hi Mysterio.

Water straight from the tap with a campden tablet. All the usual sanitising and care I always follow. I always measure the FV temp, not the ambient. Allowing for periods I have not been home, the worst case would have been 19C to 24C based on actual readings and experience of my own environment related to the room temp during the time I'm away. I tend to leave my brew in the same FV till finished (about 9 days)

Maybe I should do a kit and an AG on the same day so they follow the same environment, so as to rule out the "me " factor

[Parva]

Maybe it's just 'green' beer? I know when I've tasted fermenting and fermented wort prior to kegging I've often been convinced that I've brewed a batch of vinegar. There can certainly be some funky tastes in the early days but once matured all of my beers have turned out just fine.

[trucker5774]

Maybe it's just 'green' beer? I know when I've tasted fermenting and fermented wort prior to kegging I've often been convinced that I've brewed a batch of vinegar. There can certainly be some funky tastes in the early days but once matured all of my beers have turned out just fine.

I'm not the praying type, but have got lots of bits crossed

[Subsonic]

I take the water for my beer direct from the hot water system to the mash tun and fire it on propane, cuts the time down immensely. First time I did it I used a rubber tap connector to the laundry room tap and from there a garden hose to the boiler. The hot water leached a 'rubbery' smell to the water. Luckily I detected it and binned it. The tap connector was to blame. I ought to say that the sole reason I switched to Propane was the burnt taste I often got from beer burning on the elements. You could re-name the beer 'Gimp ale' or summat?

[trucker5774]

The only parts in my system which are "rubber" is 30mm of flexi pipe which is food grade and from the home brew shop. My girlfriend described the taste as plastic bags! Maybe I bought rubber hops!

[Carpking]

What was the outcome of this brew? Did it end up down the bog? I have a similar problem.

[trucker5774]

What was the outcome of this brew? Did it end up down the bog? I have a similar problem.

Hi Carpking

It's still dwelling in a dark cupboard. I figured I will give it a full 6 weeks before I flush it. I'm still of the opinion that it fermented at a high temperature. I have done another brew today and will be watching the fermentation closely. I have gone through all my kit with bleach and boiled anything which I could.

Thankfully, I have plenty to be supping for the moment.

What's the story with yours...........rubber, bandaid, plastic bag smell/taste. Was it fermented at a high temp? Sat on the yeast too long?

[Carpking]

I'm thinking the temp in the room it was fermenting krept up during the day while i was at work.

[leedsbrew]

when I came home from work the other day I found the temp of my spare room where 23L of APA were fermenting had reached 28 deg

Very not happy. When I took as sample to test it had got all the way down to 1.010 but had the dreaded TCP taste? I used baby bottle steraliser to sanitize the FV. Not sure if I didn't rinse properly or it was the temp? Anyone any ideas?

cheers

[trucker5774]

Hard to say............It's the temp of the brew which counts. It would take a while to catch up with the room temp if that was just for one day

[bosium]

Did this smell / flavour ever go away? I have a similar issue...

[weiht]

I was convinced that i brewed a bad landlord and was prepared to throw it away, there was a funky smell that was uninviting and the taste was sharp and "sour" (Probably due to the styrians needing time to mellow) but i thought to myself maybe i can just keg it and throw it away later... Well, it turned out really fine and im happily drinking it now. I have learnt that alot of smell and taste that seem "weird" does mellow over time, that is why i mature for a least 1 month in the keg before i drink.

[EoinMag]

http://www.homebrewzone.com/phenols.htm